Do you want to curry someone’s favor? Well, a homemade batch of curry can do the trick!
Curry has been a go-to dish I have been practicing in the past few weeks. Once you break it down, a basic curry isn’t that hard to put together. Furthermore, because the dish itself is so versatile, all kinds of flavors can be created to your liking! You just need to use your imagination.
To begin, prepare some fresh rice. It’s hard to eat curry without rice, don’t you think?
Like for any dish, a clean workspace is absolutely vital.
Protein choice: chicken. The protein could be substituted with whatever you fancy.
Cut evenly. Lightly marinade with soy sauce, fresh ginger, cayenne pepper and black pepper.
Now for the veggies. I use sweet potatoes.
Peel the skin off.
Cut the sweet potatoes evenly.
Red bell peppers. De-seed and throw away the stems.
Onions of your choice. I had sweet and red onions on hand. Peel the skin off.
Cut them into bite-sized pieces. This way, you can actually taste the individual onion bits in the curry without it disintegrating as you mix them in. I also prepared some green onion “flowers” as well.
What beats fresh? Nothing.
Olive oil into a hot pan. When it’s hot enough, fresh garlic in.
Chicken in. Stir around the chicken bits until they start to turn white on the outside. Remember that the curry will finish the chicken off.
Onions in. Saute the chicken and onions together.
Now it is time for some curry. Coconut milk in. I use two whole cans. I don’t like using water because I think it dilutes the flavor too much.
Time for the paste. For this dish, I felt like using spoonfuls of both green and yellow curry paste because I could.
Mix it together. You will see the coconut milk changing color.
Stir, stir and stir! And then add the veggies!
But it’s fine. Just gotta keep stirring.
I now put in an entire can of coconut cream.
You will now start to see the color and consistency change even further.
Time for the seasoning.
I like to use many things, which includes and is not limited to:
- Fish sauce.
- Soy sauce.
- Hot sauce.
- Lime juice.
- Chicken stock.
Basically, I just use a lot of random things that I happen to have on hand. Of course, taste, taste and taste! Season accordingly until you strike a balance of flavors that you like. It all depends on your palate. I like a sweet, kind of savory curry taste with a hint of heat for a kick.
When you are fine with the flavor, cover the pan with a lid and let it simmer for a bit on low heat.
I took a peek under the lid to catch a whiff of the bubbling curry.
I use this downtime to clean up the kitchen and whatnot.
The curry will soon be ready to serve.
Oh man. Pretty tasty looking, eh?
Curry the favor! One bowl at a time!
Serve the curry with some white rice. A nice, cold glass of Thai ice tea to complement the dish is also a plus. Yum. All about the kitchen courage. >^..^<